Created by Borys Saciuk of 15 Romolo in San Francisco, courtesy of Campari.
- 1 ½ oz Cabo Wabo reposado tequila
- ¾ oz Campari
- ¾ oz fresh grapefruit juice
- ¼ oz fresh lemon juice
- 1 tbsp agave nectar
- Fresh egg white
- Pinch of Indonesian pepper
Beginning with agave nectar and pepper, combine all ingredients in a cocktail shaker with ice. Shake vigorously and strain over fresh ice into tall glass. Garnish with long grapefruit peel.